There’s something undeniably comforting about a warm, cheesy Potato and Egg Casserole coming out of the oven—crisp-tender potatoes, fluffy eggs, gooey melted cheese, and your favorite breakfast fixings all mingling together in one pan. Whether you’re planning a lazy weekend brunch, prepping breakfasts for the week, or simply looking for a cozy dish to share with family and friends, this casserole always delivers delicious results with minimal fuss. It has all the classic flavors you love in a hearty breakfast, plus tons of possibilities for customization.
Ingredients You’ll Need
The beauty of this Potato and Egg Casserole lies in its simple, accessible ingredients—each one brings something special to the table, whether it’s color, flavor, or a satisfyingly creamy texture. Here’s what you’ll need to create your new favorite breakfast staple:
- 6 large eggs: These form the soft, fluffy base of the casserole and provide plenty of protein to start your day right.
- 2 cups frozen diced potatoes or hash browns (thawed): For that satisfying potato bite in every forkful; thawing helps everything bake evenly.
- 1 cup shredded cheddar cheese: Melts beautifully throughout, adding rich creaminess and sharp flavor.
- 1/2 cup milk: Keeps the eggs tender and adds a subtle richness to the dish.
- 1/2 teaspoon garlic powder: Lends lovely savory undertones that pair perfectly with potatoes and eggs.
- 1/2 teaspoon onion powder: Enhances flavor without the need to chop fresh onions—perfect for quick prep.
- 1/2 teaspoon salt: Essential for bringing out the flavors of every ingredient.
- 1/4 teaspoon black pepper: Balances the richness with a gentle kick.
- 1/2 cup diced bell pepper (optional): Adds a pop of color and a touch of sweetness if you’re in the mood for extra veggies.
- 1/2 cup chopped cooked bacon or sausage (optional): If you’re craving a savory boost, go ahead and stir in your favorite breakfast meat.
- Chopped green onions or parsley for garnish: These finish the dish with beautiful color and a burst of fresh flavor.
How to Make Potato and Egg Casserole
Step 1: Preheat and Prepare Your Dish
Set the stage for a golden, perfectly baked casserole by preheating your oven to 375°F (190°C) and lightly greasing an 8×8-inch baking dish. This ensures nothing sticks and makes serving a breeze.
Step 2: Mix Together the Egg Mixture
In a large mixing bowl, whisk those eggs until they’re light and a bit frothy. Whisk in the milk, then sprinkle in the garlic powder, onion powder, salt, and black pepper. The seasonings will blend smoothly with the eggs, infusing the whole casserole with flavor in every bite.
Step 3: Add Potatoes, Cheese, and Optional Goodies
Stir in the thawed potatoes (or hash browns) and shredded cheddar cheese. Here’s the perfect spot to toss in chopped bell pepper and cooked bacon or sausage if you’re using them—the more, the merrier when it comes to add-ins!
Step 4: Assemble and Bake the Potato and Egg Casserole
Pour your beautiful, colorful mixture into the prepared baking dish and spread it out evenly. Slide it into the hot oven and bake for 30–35 minutes, until the center is just set and the top develops a slight golden hue. The cheesy aroma wafting through your kitchen is a sign it’s nearly done!
Step 5: Rest, Slice, and Garnish
Let your Potato and Egg Casserole cool for a few minutes out of the oven—this helps everything set up and makes slicing simple. Cut into hearty squares and finish with a generous sprinkle of green onions or parsley for a fresh, colorful flair.
How to Serve Potato and Egg Casserole
Garnishes
Don’t underestimate the power of a good garnish! Chopped green onions give each bite a fresh, zippy flavor, while parsley adds brightness and color. A sprinkle of extra cheddar or even a few diced tomatoes can take your Potato and Egg Casserole from great to unforgettable.
Side Dishes
This casserole shines on its own but pairs delightfully with crisp green salads, fruit salad, or a side of buttered toast. If you’re hosting brunch, try serving it with fresh berries and a stack of fluffy pancakes for a full-on feast.
Creative Ways to Present
Serving a crowd? Cut your Potato and Egg Casserole into bite-sized squares and arrange them on a platter with decorative toothpicks. For a portable breakfast, wrap slices in parchment or tuck them into a toasted English muffin for an instant breakfast sandwich.
Make Ahead and Storage
Storing Leftovers
Any leftovers will keep covered in the refrigerator for up to 4 days. Store them in an airtight container to retain maximum flavor and freshness—it’s just as tasty the next morning!
Freezing
To freeze your Potato and Egg Casserole, let it cool completely, then cut into portions and wrap tightly in foil or plastic wrap. Place wrapped pieces in a freezer-safe bag. It can be frozen for up to 2 months, making it perfect for meal prep.
Reheating
For best results, reheat slices in a 350°F (175°C) oven for 10–15 minutes or until heated through. You can also microwave individual pieces for 1–2 minutes, but the oven helps restore that fantastic just-baked texture.
FAQs
Can I make Potato and Egg Casserole ahead of time?
Absolutely! Simply follow all the steps up to baking, cover the assembled casserole, and refrigerate overnight. In the morning, bake as directed—no extra fuss required.
What other vegetables can I add in?
Feel free to get creative with veggies like mushrooms, spinach, or even broccoli florets. Just remember to sauté watery vegetables first to avoid extra moisture in your Potato and Egg Casserole.
Can I swap out the cheese?
Of course! Monterey Jack, pepper jack, Swiss, or feta would all be delicious and give your casserole a new twist. Mix and match for your favorite flavor combination.
Is this recipe suitable for vegetarians?
Definitely—as long as you skip the bacon or sausage, your Potato and Egg Casserole is completely vegetarian and still packed with flavor and protein.
How do I know when the casserole is finished baking?
The center should be set (it won’t jiggle if you gently shake the pan) and the top should be a light golden color. If you’re unsure, insert a knife in the middle; if it comes out mostly clean, your casserole is ready to eat!
Final Thoughts
If you’re looking for a fail-proof, crowd-pleasing dish, look no further than this Potato and Egg Casserole. It’s endlessly adaptable, always comforting, and perfect for sharing—so gather your loved ones, bake up a batch, and savor every cheesy, hearty bite.
Print
Potato and Egg Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This easy and delicious Potato and Egg Casserole is a perfect breakfast or brunch dish that can be made ahead of time for convenience. With simple ingredients like eggs, potatoes, and cheese, this hearty casserole is sure to be a hit with your family.
Ingredients
Egg Mixture:
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 2 cups frozen diced potatoes or hash browns (thawed)
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell pepper (optional)
- 1/2 cup chopped cooked bacon or sausage (optional)
- Chopped green onions or parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
- Mix Egg Mixture: In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
- Add Ingredients: Stir in thawed potatoes, shredded cheese, and any optional add-ins like bell pepper or cooked bacon.
- Bake: Pour the mixture into the prepared baking dish and bake for 30–35 minutes until set and golden on top.
- Serve: Let cool, garnish with green onions or parsley, and serve warm.
Notes
- This casserole can be prepared the night before and baked in the morning.
- Swap cheddar for Monterey Jack or pepper jack for a different flavor.
- Great for breakfast, brunch, or meal prep.
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